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Filipino Pandesal Bread ( Bread Machine )

Total Time

35mins

Prep 20 mins

Cook 15 mins

This recipe is from the Philippines. It makes the best rolls ever! They are wonderful fresh from the oven, with a little butter or some jam. They also freeze very well, so don't worry about any leftovers (if there are any!). Time to prepare the dough and rising time are not included. SOURCE: WWW.

Reviews

Most Helpful

Filipino Pandesal Bread ( Bread Machine )

55

Hello, this is the first time I ever rated anything online but felt inspired today. I just made this pandesal recipe exactly as written and they came out perfect and authentic! My parents are Filipino and I grew up with my father making pandesal from scratch. Especially during the holidays. My father passed away this year and I wanted to honor him by making his favorite pandesal. I have never made them before and I came across this recipe from Najwa. I'm excited and surprised that they taste "just like my Dad's pandesal." My mother, brother and sister are coming to my home for Christmas and they will be surprised! Thank you Najwa for sharing your recipe.

Just made these last night (did not follow the recipe exactly) and was very impressed! To make the recipe lighter on calories I reduced the butter to 3 tbsp plus one tbsp of unsweetened applesauce (didn't know if the applesauce would work but decided to give it a try anyways). The only bread crumbs I had on hand contained Romano cheese so I skipped this step and did not roll them in bread crumbs. I put all the ingredients into the bread machine and selected the "Dough" cycle. Once it was finished I divided up the dough but was only able to form 20 small rolls. 24 would have been much too small.
Seeing as I skipped the bread crumbs, I rolled them into spheres and placed them on a baking sheet lined with parchment paper. Following the advice of a fellow reviewer, I preheated my oven to 170 F then shut it off and placed the baking sheet (covered with a tea towel) into the oven and let it rise again for 1 hour. They rose very nicely - puffy and soft. Note* Do not handle the rolls once they have risen as they will deflate -- learn from my mistake!
After the second rise, I removed them from the oven and preheated the oven to 375 F. Once oven was ready, I baked the rolls for about 15 minutes until they were nicely golden.
These were the softest, lightest buns I've ever had! Absolutely delicious! I will not rate the recipe as I made some modifications to it and did not follow it exactly but I do thank najwa.t for the excellent recipe!

My grandma used to own a bakery here in San Diego and I was deeply saddened when she was too old to make bread again. Anyways, since I've been craving my grandma's delicious and non-substitutable pandesal, I had to find a way I can eat it again. And fortunately, this recipe is almost as good as my grandma's (with a few suggestions). Instead of 1/2 cup of flour, I made it to 1 cup (to get that sweeter taste out of the bread). Also, for those of you who are NON-BAKERS/beginners, I recommend mixing all of the wet ingredients (WARM milk/evap and water) with the yeast and letting it sit for about 20-30 minutes. This allows the yeast to activate. All I can say for this recipe is MMM SARAP! Haha